1

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Meat, veggies, and spices... Recommendations?

Answered on September 12, 2014
Created October 17, 2011 at 10:20 AM

Almost all my meals are the following: put some meat in a pan, brown in, add some veggies, add spices, cover and cook for 10 minutes (following Robb Wolf's advice). Simple and easy. And depending on whether I use the right spices, it can be really tasty.

I am currently experimenting with various spices, but I was wondering if people had some recommendations of their favorite spice combinations that I could use a starting point. What are your go to spice combos for tastiness?

I'm especially interested in spices used with lean chicken and veggies, since that's the majority of what I'm eating now. But any recommendations are welcome.

6714718e2245e5190017d643a7614157

on January 25, 2012
at 08:28 PM

+1 because JuBa rocks! What are your favorite spices to use with ground beef? TIA.

Aa69579f867333b08158c70e25f7daf1

(1826)

on October 17, 2011
at 05:25 PM

For days when I'm really in a rush, I turn to all-in-one spices like pumpkin pie spice or poultry seasoning. Works great when you only have a second to dump it over your protein when the baby wakes up early from a nap!

B4e1fa6a8cf43d2b69d97a99dfca262c

(10255)

on October 17, 2011
at 04:14 PM

nice link! thanks

306905a32e76b5c0764a663ea7e88426

(1072)

on October 17, 2011
at 03:42 PM

Plus one for mentioning cinnamon - it's not just for sweet dishes and works amazingly well with meats.

3846a3b61bc9051e4baebdef62e58c52

(18635)

on October 17, 2011
at 01:00 PM

ALWAYS ALWAYS ALWAYS start with garlic....:) My absolute favorite.

6229cd9a7ca9882590259fae022e2647

(3209)

on October 17, 2011
at 11:57 AM

One word of advice, pay attention even to the ingredients of your spices. They sometimes have all kinds or bad stuff in them. Lemon pepper is one that I've never been able to find a good one for that doesn't have MSG and other bad stuff.

B3e7d1ab5aeb329fe24cca1de1a0b09c

(5242)

on October 17, 2011
at 11:39 AM

Nice !

F31bf239a8f966ba352afd1260556cf5

(115)

on October 17, 2011
at 11:00 AM

I do very similar for most of my meals. I normally put salt, pepper and lots of dried chilly and sometimes turmeric. What I like is to prepare hot and cold big ass salad so while the vegetable and meat is cooking I prepare lettuce, tomatoes, cucumber, onions, avocado and such on a plate and add olive oil, and a bit of red wine vinegar and then put the warm part on top.

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7 Answers

5
Ce7e28769d92d5de5533e775b1de966e

on October 17, 2011
at 01:03 PM

Any of these will work for your chicken or mix with cauliflower or potatoes, or any other veggies, and then roast. Buy all the ingredients dry and make the mixes and store in jars in a cool dark place, or make with fresh aromatics the day of cooking and keep extra in the fridge for a couple of days for additional use.

  • Red miso, turmeric, Madras curry, coconut aminos, salt/pepper-
  • Sage, thyme, rosemary, nutmeg
  • Basil, chervil, chive, marjoram, parsley, tarragon
  • Bay leaf, cayenne, celery seed, chili peppers, cumin, garlic, onion, oregano, paprika
  • Black pepper, cayenne, cilantro, coriander, garlic, lemon peel, paprika, onion
  • Cardamom, cinnamon, cloves, cumin, black pepper, coriander, red chili (great with coconut milk)

Cook in coconut milk with the spices, rub spices on the meat and sear/bake/broil, make a stew using chicken, celery, onion, carrot, chopped tomatoes, chicken stock, fresh basil, a bay leaf. Poach or steam chicken over using broth and aromatics. A good squeeze of lemon makes almost anything better.

306905a32e76b5c0764a663ea7e88426

(1072)

on October 17, 2011
at 03:42 PM

Plus one for mentioning cinnamon - it's not just for sweet dishes and works amazingly well with meats.

6714718e2245e5190017d643a7614157

on January 25, 2012
at 08:28 PM

+1 because JuBa rocks! What are your favorite spices to use with ground beef? TIA.

2
A089b683ee0498f2b21b7edfa300e405

on October 17, 2011
at 11:01 AM

Here are some ideas that work for me:

  1. Cook with lots of Lemon pepper, finish with dairy cream or thick coconut milk

  2. Cook with ground cardamom seeds, ground black pepper, ground mace, finish as above

  3. Cook with ground coriander seeds, cloves, red pepper flakes, finish as above

  4. Cook in pureed tomatoes with fresh parsley and red onion

  5. Cook in ground cumin powder, thyme and white pepper finish as in #1

  6. Cook with Mesquite spice in lots of butter

B3e7d1ab5aeb329fe24cca1de1a0b09c

(5242)

on October 17, 2011
at 11:39 AM

Nice !

1
C0fcb48d7da4f76fac17318efd2cd6b8

on October 17, 2011
at 03:25 PM

http://www.congocookbook.com/sauce_recipes/berbere.html

Home made Berbere from Ethiopia has made paleo food here at home taste intriguing, delicious, complex, and makes me feel like a great cook when people ooh and ahh.

I quadruple the recipe and make the dry version to store in the cupboard.

B4e1fa6a8cf43d2b69d97a99dfca262c

(10255)

on October 17, 2011
at 04:14 PM

nice link! thanks

1
B3e7d1ab5aeb329fe24cca1de1a0b09c

(5242)

on October 17, 2011
at 11:44 AM

For an Indian inspired flavour try tumeric, cumin, cardamon, cinnamon, fennel, chili.

You can play around with different ratio's for different tastes, I especially like this combination for dishes that include coconut milk & tomato's.

0
8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on October 17, 2011
at 03:58 PM

My cooking is extremely simple and seasonal, so I just add whatever I have on hand. I like to brown meats in garlic and hot peppers, then add a sprig (fresh or dried) of thyme, oregano, or marjoram to cooking liquid and fish them out after a few minutes. In the winter I also make heavy use of green onion, fennel and celery. In the summer, I usually add tomato, basil and summer squash. In the fall, I use fennel, hot pepper, winter squash, garlic and rosemary. In the spring, it is leek, celery, carrot and parsnip. If you are new to cooking and making broths, be sure to try fennel bulb. It is THE secret ingredient. (Course, it helps that that it grows like a weed in my climate!!) Adding flavorful veggies that cook down and thicken the broth really adds richness to a dish. Try carrot, parsnip, rutabaga, turnip, tomato, squash, cauliflower, onion, leek. If you have an immersion blender, you can make a really quick sauce to serve with the meat.

0
24df4e0d0e7ce98963d4641fae1a60e5

on October 17, 2011
at 02:39 PM

For anything non beef, quickie? Hands down Trader Joe's 21 Seasoning Salute.

Beef? Garlic, pepper, paprika (Hungarian Hot if you like), pinch of thyme.

0
08cc3168845201b71e14751163b28940

on October 17, 2011
at 12:17 PM

This only works for beef, not chicken, but my go to spice set is montreal steak seasoning. That stuff is full of win!

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